Cassoulet- Italian Style
Author: 
 
Recipe adapted from Pam Anderson's Perfect One Dish Dinners
Ingredients
  • 1½ lb. Italian sausage with fennel seed or 6 nice size pieces
  • 3 pints cherry tomatoes
  • 1 medium onion cut into large chunks
  • 4 large garlic cloves, sliced
  • olive oil
  • thyme and rosemary
  • 4 cups of cooked dried beans preferred, or optional, canned beans
  • 1 lb. of dried beans, either cassoulet or cannellini
  • aromatics for beans to simmer in, such as onion, garlic and herbs
Instructions
  1. PREPARE BEANS, doing the the quick soak method.
  2. Rinse beans well and pick out any bad ones.
  3. Place them into a large pot and cover them with water three inches above the beans.
  4. Bring beans to a boil, turn off the flame and cover them and let them sit for 2 hours.
  5. After 2 hours you will see they have doubled in size, drain the water, return them to the pot and cover with water again.
  6. Add 3 whole garlic cloves, chunks of onion and a sprig of rosemary or thyme and simmer medium low for at least an hour but check for doneness, they should be tender and creamy.
  7. Add salt to taste after they're cooked.
  8. You'll have extra, but save and use for other recipes, (you won't regret it!)
  9. FOR THE CASSOULET
  10. Heat oven to 425F.
  11. In a deep baking dish drizzle the bottom with olive oil all over. Add the tomatoes, (whole), sliced garlic, onion and herbs, salt and pepper to taste.
  12. Nestle in your uncooked Italian sausage all around.
  13. Roast until sausages have a deep brown color and the tomatoes have released their juices and thickened up a bit, around 45 minutes.
  14. Remove the pan from the oven and stir in your cooked beans (without liquid) drizzle more olive oil on top and continue to roast for 10 more minutes until nicely heated through.
  15. Freshen up your herbs.
  16. Enjoy!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2017/09/cassoulet-italian-style.html